Pineapple and Sriracha Pork Spare Ribs with Coconut Rice and Pickled Cucumber
https://foodloversmarket.co.za/recipes/pineapple-sriracha-spare-ribs/
Can we get a Huli Huli?! What’s a Huli Huli?! It’s a Hawaiian dish of braai’d chicken (or other meat) and a Huli Huli sauce or marinade – a Huli Huli sauce is sweet, sticky, and delicious! It is made using pineapple juice, sugar, soy, tomato sauce and ginger. We have been inspired by the flavours of Hawaii & a ‘Hawaiin pizza’ to create this irresistible recipe of Pineapple & Sriracha Pork spare ribs, paired with tropical coconut rice and simple pickled cucumber for that acidic balance.
Level
BeginnerCategory
- Pork
- Summer
Cuisine
- American
Cooking Methods
- Cooking
- Frying
- Pan-Fry
Serves
4Prep Time
15 minutesCooking Time
50 minutesIngredients
For the Pineapple and Sriracha Pork Spare Ribs:
- 1kg Food Lover’s Market Pork Spare Ribs
- 1l (4 cups) veg/chicken stock
- 15ml (1 Tbsp) peppercorns
- 3 bay/lemon leaves
- 4 garlic cloves
- 2cm ginger, peeled
- 500ml (2 cups) pineapple, diced
- 30ml (2 Tbsp) sriracha sauce
- 60ml (1/4 cup) hoisin sauce
- 30ml (1 Tbsp) soy sauce
- 15ml (1 Tbsp) honey
- Salt and black pepper, to taste
For the Coconut Rice:
- 250ml (1 cup) basmati rice
- 500ml (2 cups) coconut cream
- 5ml (1 tsp) salt
- 125ml (1/2 cup) desiccated coconut
- 2 spring onions, cut diagonally, to garnish
- 1 red chilli, sliced *optional, to garnish
For the Pickled Cucumber:
- 30ml (2 Tbsp) sugar
- 60ml (1/4 cup) apple cider vinegar
- 125ml (1/2 cup) water
- 30ml (2 Tbsp) fennel seeds
- 1 red chilli, chopped
- 1 cucumber, cut into random 3-4cm pieces
Directions
For the Pineapple and Sriracha Pork Spare Ribs:
- Place the pork spare ribs in a pressure cooker with the stock, peppercorns and bay/lemon leaves. Pressure cook for about 20-25 minutes or until softened.
- Remove and allow to cool slightly.
- Place the garlic, ginger and pineapple into a food processor and blitz until fine.
- Place the pineapple mixture in a small saucepan along with the sriracha, hoisin and soy sauce and honey. Season to taste. Cook on a low to medium heat for about 8-10 minutes or until sticky and thickened.
- Once the marinade is cooked, brush it onto the cooked spare ribs and bake in the oven at 200°C for 5-8 minutes or until caramelised.
- Place the rice, coconut cream and salt into a saucepan and cook on a low heat for about 25 minutes or until all the coconut cream has been absorbed.
- Once the coconut cream has been absorbed, turn the heat off and place a lid on the rice and allow to steam for 10 minutes.
- Add the desiccated coconut and fluff it through with a fork.
- Garnish with spring onions and red chilli.
- Place the sugar, apple cider vinegar, water, fennel seeds and red chilli into a saucepan and stir on a medium heat until the sugar has dissolved. Remove from the heat and allow to cool slightly.
- Add the cucumber and allow to pickle for about 30 minutes for a light pickle and 2 hours for a stronger pickle.
- Serve the pork spare ribs with the coconut rice, cucumber pickle and some fresh coriander leaves to garnish.
